| Texto completo | |
| Autor(es): |
Gomes, Winston Pinheiro Claro
;
Alves, Gustavo Maximiano
;
Martins, Fernanda C. O. L.
;
Melchert, Wanessa R.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. N/A, p. 12-pg., 2025-02-13. |
| Resumo | |
Minerals were determined in green coffee beans using an inductively coupled plasma atomic emission spectroscopy (ICP OES). Sodium, magnesium, potassium, phosphorus, calcium, manganese, iron, copper, and zinc were quantified in 10 samples of specialty coffees and 8 of traditional coffees. It employed the two types of dry digestion (in natura and or extract of samples obtained by the cupping protocol). The ANOVA and Tukey's tests were applied in the obtained results with a confidence interval of 95% (alpha < 0.05), and Principal Component Analysis (PCA) was used to evaluate the differentiation between the types of coffee. The PCA allowed the differentiation between special and traditional green coffee beans and an understanding of the attributes (potassium, iron, and copper) that influenced the differentiation between the classifications. Therefore, special and traditional green coffee beans can be differentiated using ICP OES in special and traditional dry digestion methods. (AU) | |
| Processo FAPESP: | 18/24029-1 - Tecnologias ambientalmente amigáveis no preparo de amostras de alimentos |
| Beneficiário: | Wanessa Melchert Mattos |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |